Isabela Island Habanero
Species: Capsicum Chinense · Flavor: Light Sweet, Fruity · Scoville Heat Units: 100,000k+ SHU · Origin: Galapagos Islands · Pod size: Up to 3-inches long · Main Uses: Culinary · Casa Verde Note: This habanero is truly a hot one. The tru...
- Origin
- Ecuador
Species: Capsicum Chinense
Flavor: Light Sweet, Fruity
Scoville Heat Units: 100,000k+ SHU
Origin: Galapagos Islands
Pod size: Up to 3-inches long
Main Uses: Culinary
Casa Verde Note: This habanero is truly a hot one. The truest Habanero flavor we’ve experienced has exceptional flavor and robust heat. Medium to large plants with very good yield. We are carrying this habanero because we believe it is an apex habanero variety.
A rare variety of habanero pepper from the Galapagos Islands off the coast of Ecuador is the Isabela Island Habanero (Capsicum chinense). The largest of the Galapagos Islands, Isabela Island, is primarily populated by Ecuadorian indigenous people. The plants yield huge, up to two-inch-wide peppers with little folds in the exterior flesh that resemble habaneros. The heat level of the Isabela Island Habanero pepper is above normal as it matures from green to dark red. It has pleasant, fruity undertones and isn’t overly sweet.
Start indoors 8–10 weeks before last frost. Germinate at 26–30 °C on a heat mat; peppers stall below 22 °C. Pot up to 10–15 cm before hardening off outside after nights stay above 12 °C.
Feed balanced through bloom, then bump potassium for fruiting. Stake taller varieties. More detail in our full Canadian growing guide.
Match the pepper to the technique: thin-walled varieties blister fast in a hot pan; thick-walled ones roast or stuff beautifully; fruit-forward ones make balanced sauces and pickles. The variety's flavour profile is your shortcut — see Choosing the right pepper for a use-case guide.
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